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The art of pairing food and wine

Enhancing the flavour of local products with the right wine pairing is truly a pleasure: discover the advice of Castello Banfi's experts

 

 

Food and wine pairing: what you need to knowFood and wine pairing: what you need to know

 

Pairing wine with food is considered a true art, the ultimate expression of gastronomic creativity, uniting two sensory worlds through a meeting of flavors, aromas and textures that come together in a symphony of gustatory delights. However, although subjectivity in the choice of wine plays a key role, there are certain rules on how to pair wine with food that should be followed to enhance not only the individual components, but also to enjoy the entire tasting experience: like an orchestra conductor, the sommelier or wine enthusiast carefully chooses the perfect companion for each dish, seeking balance and harmony. Here's what you need to know about pairing wines with food.

 

 

How to pair wines with food: general directions

 

In the complex labyrinth represented by the world of wines and their pairing with food, endless roads open up; some of them, however, are clearly recognizable and easily traversed if one does not want to make a mistake in pairing wine with food.
With the aperitifs we recommend sparkling wines or spumanti, while for appetizers one must take into account their type: cold cuts go well with different types of wine, but mainly white sparkling wines, dry, still and light reds are preferred, while for cheeses the pairing is rather complex and depends on the type of cheese. Generally speaking, with soft cheeses, white wines of medium structure are recommended, while with hard cheeses a full-bodied, red wine is recommended.
Regarding main courses, it is well known that full-bodied and intense reds go well with succulent meats, that fresh and vibrant whites dance with seafood and other fish dishes, and that aromatic sweet wines enhance desserts.

 

 

Three principles for food and wine pairing

 

But what are the principles that can be followed for pairing wines with food and which gave rise to these rules? The schools of thought are diverse but l’Associazione Italiana Sommelier (AIS), mainly uses the Metodo Mercadini, based on three general principles:

 

 

concordance
contrast
tradition

 

By following this method on how to pair wines with food, it is possible to create pleasant pairings that can enhance both the dish and the drink. The effectiveness of the Mercadini Method lies in oregrounding the sensations aroused by wine and food, by the tasting experience in general, but framing them analytically in the three levels of visual, olfactory and taste analysis.

 

 

Food and wine pairing by concordance

 

Pairing by concordance enhances harmony and balancecreating a symphony of flavors in perfect accord with each other. This principle, in fact, is based on finding affinities between the aromas, tastes and sensory characteristics of wine and food. The goal is to create a combination in which the aromatic and taste components of the food blend and complement those of the wine, mutually enhancing the overall sensory experience.
So, a full-bodied and elaborate wine will go well with equally complex dishes and foods with a strong and intense taste; on the contrary, for a dish with a delicate flavor, it will be necessary to match a wine that knows how to accompany and not cover, thus a light and not too structured wine.

 

 

Pairing food and wine by contrast

 

Wine pairing by contrastaccording to the Mercadini Method is an inviting culinary adventure that explores the nuances and complexities of flavors, offering a unique and unforgettable experience for the palate.
In fact, it is based on the idea of balancing opposing flavors between food and wine to create an intriguing taste experience by combining foods and wines that exhibit opposing taste characteristics, such as sweet-sour, fatty-sour or spicy-sweet. This principle of how to pair wines with food can lead to surprising combinations, such as a dry white wine paired with a cream cheese dish or a structured red wine with firm tannins paired with a sweet, rich dessert.

 

 

Food and wine pairing by tradition

 

The third principle of wine pairing is by traditionyou choose to serve a wine that falls within the culinary, and therefore geographical, tradition of the main courseThis method takes advantage of the synergies and local culinary traditions that have developed over time, and is both the simplest and the most popular to follow.
The art of pairing wine and food by tradition is a tribute to the richness and diversity of Italy's culinary heritage. And Tuscany is one of the best places for a gastronomic experience of the highest quality, where raw materials and traditional recipes meet fine wines artfully bottled to encapsulate the full potential of carefully selected grapes.
A tasting experience to delve deeper into the topic of wine and food pairings is definitely a great way to go.

 

The Enoteca, a workshop of yesteryear located within the walls of the medieval castle of Poggio alle Mura near Montalcino, is the ideal place to be guided by expert sommeliers to taste the region's best wines and discover the best pairings with local food products.


For those who want to enjoy a complete taste experience, a true journey through the culinary symphony of Tuscany, the La Taverna Restaurant offers, a wide selection of wines, all to be paired with traditional dishes revisited in a modern key by our chefs.